This lemon layer cake is a delightful combination of light, fluffy cake layers and tangy lemon curd filling. It’s the perfect cake for lemon lovers—sweet, tart, and beautifully bright. The lemon curd adds a burst of flavor, and the frosting adds a creamy finish.
Introduction
If you love lemon desserts, this cake will be your new favorite. The layers of lemon cake are soft and moist, while the tangy lemon curd filling and smooth frosting bring everything together. It’s the perfect dessert for any celebration.
Why You’ll Love This Lemon Layer Cake
- Tangy lemon curd: Bright lemon flavor in every bite.
- Fluffy cake: Light and airy cake layers that melt in your mouth.
- Great for celebrations: The perfect dessert for birthdays, weddings, or any special occasion.
- Easy to make: Simple ingredients and straightforward instructions.
- Beautiful presentation: Three layers of cake look stunning when served.
Ingredients for Lemon Layer Cake with Lemon Curd
For the Cake:
- All-purpose flour (2 1/2 cups): The base for the cake.
- Granulated sugar (1 1/2 cups): Sweetens the cake.
- Baking powder (2 teaspoons): Helps the cake rise.
- Salt (1/2 teaspoon): Balances the sweetness.
- Unsalted butter (1/2 cup, softened): Adds richness.
- Eggs (4 large): Adds structure.
- Lemon zest (from 2 lemons): Brightens the flavor of the cake.
- Lemon juice (1/4 cup): Adds tangy flavor.
- Milk (1 cup): Adds moisture to the cake.
For the Lemon Curd:
- Egg yolks (4 large): Forms the base of the curd.
- Granulated sugar (3/4 cup): Sweetens the curd.
- Lemon juice (1/2 cup): Adds the bright, tangy flavor.
- Butter (1/4 cup, softened): Makes the curd smooth and creamy.
For the Frosting:
- Unsalted butter (1 cup, softened): Rich and creamy base.
- Powdered sugar (4 cups): Sweetens the frosting.
- Vanilla extract (1 teaspoon): Adds flavor.
- Milk (2 tablespoons): Thins the frosting to the right consistency.
Lemon Layer Cake Recipe (How to Make It)
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Frosting Time: 15 minutes
Servings: 10 slices
- 1. Preheat the oven and prepare the pans. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- 2. Make the cake batter. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter, eggs, lemon zest, lemon juice, and milk. Mix until smooth.
- 3. Bake the cakes. Divide the batter between the two pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
- 4. Make the lemon curd. In a medium saucepan, whisk together egg yolks, sugar, lemon juice, and butter. Cook over medium heat until thickened, about 10 minutes. Let cool.
- 5. Make the frosting. Beat the softened butter with powdered sugar, vanilla extract, and milk until smooth and fluffy.
- 6. Assemble the cake. Once the cakes are cooled, spread a layer of lemon curd on top of the first cake layer. Place the second cake layer on top. Frost the top and sides of the cake with the frosting.
- 7. Serve and enjoy. Garnish with lemon zest or slices of lemon for extra flair.
Reader Review: “This lemon layer cake is absolutely perfect! The lemon curd adds such a tangy and refreshing flavor.”
Tips for Perfect Lemon Layer Cake
- Don’t overmix the batter: Stir gently to avoid a dense cake.
- Use fresh lemon juice and zest: Fresh lemons give the best flavor.
- Chill the curd: Let the lemon curd cool completely before spreading it on the cake.
Variations & Substitutions
- Lemon poppy seed cake: Add 2 tablespoons of poppy seeds to the batter for a twist.
- Berry filling: Add a layer of fresh berries along with the lemon curd for extra flavor.
Storing & Reheating
- Fridge: Store the cake in an airtight container for up to 5 days.
- Freezer: Freeze the cake layers before frosting for up to 1 month.
- Reheat: Serve chilled or at room temperature.
Serving Suggestions & Pairings
- Pair with fresh berries for a light and refreshing dessert.
- Serve with tea or coffee for a perfect afternoon snack.
If you make this lemon layer cake with lemon curd, leave a rating and comment!
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Lemon Layer Cake with Lemon Curd (Tangy, Sweet, Best Ever)
- Total Time: 1 hour 30 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
This lemon layer cake is a light, fluffy cake filled with tangy lemon curd and topped with lemon buttercream. Perfect for birthdays or special occasions, it’s a refreshing dessert that combines the sweetness of the cake with the zesty flavor of lemon.
Ingredients
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter (softened)
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1/2 cup milk
– Zest and juice of 2 lemons
– 1/4 cup sour cream
For the Lemon Curd:
– 1/2 cup fresh lemon juice
– 1/2 cup granulated sugar
– 2 large eggs
– 1/4 cup unsalted butter
For the Lemon Buttercream:
– 1 cup unsalted butter
– 4 cups powdered sugar
– 2 tbsp fresh lemon juice
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until creamy.
3. Add eggs, milk, lemon zest, juice, and sour cream to the wet ingredients. Gradually add dry ingredients.
4. Pour the batter into prepared pans and bake for 30 minutes. Cool completely.
5. For the lemon curd, combine lemon juice, sugar, eggs, and butter in a saucepan. Cook over medium heat until thickened.
6. For the buttercream, beat butter, powdered sugar, lemon juice, and vanilla until fluffy.
7. Assemble the cake by layering the cake, spreading lemon curd, and frosting with buttercream.
Notes
– The lemon curd can be made a day in advance.
– You can add lemon zest to the buttercream for extra citrus flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American